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Loading...Elotes are one of Mexico's most beloved street foods, featuring grilled corn on the cob slathered in a tangy crema and rolled in salty, crumbly cheese. The combination of smoky charred kernels, bright lime, creamy mayo, and a dusting of chili powder creates an irresistible sweet-savory-spicy balance. This easy version brings the flavors of the Mexican street cart straight to your backyard grill.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Servings4
Yield4 ears of corn
Nutrition Facts
Per serving (estimated)
- 320 kcalCalories
- 20 gFat
- 7 gSaturated Fat
- 28 gCarbs
- 3 gFiber
- 6 gSugar
- 10 gProtein
- 480 mgSodium
- 350 mgPotassium
- 140 mgCalcium
- 1.5 mgIron
- 9 mgVitamin C
- 180 mcgVitamin A
Ingredients
For the Corn
- 4 ears fresh sweet corn, husked and silk removed
For the Crema
- 1/2 cup mayonnaise
- 1/4 cup Mexican crema or sour cream
- 2 tablespoons fresh lime juice (about 1 lime)
- 1 small garlic clove, finely minced or grated
- 1/4 teaspoon fine sea salt
For the Topping
- 1/2 cup crumbled cotija cheese (about 2 ounces)
- 1 teaspoon chili powder, plus more for serving
- 1/4 cup fresh cilantro leaves, finely chopped
- 1 lime, cut into wedges, for serving
Directions
- Preheat an outdoor grill to medium-high heat (about 400°F); if using a grill pan, set it over medium-high heat on the stovetop.
- In a small bowl, whisk together the mayonnaise, Mexican crema, lime juice, minced garlic, and salt until smooth; set aside.
- Place the husked corn directly on the grill grates and cook, turning every 2–3 minutes, until the kernels are tender and lightly charred in spots, about 10–12 minutes total.
- While the corn grills, combine the crumbled cotija cheese and chili powder on a wide plate or shallow bowl so it's ready for dipping.
- Remove the charred corn from the grill and immediately brush each ear generously with the crema mixture, using the back of a spoon to coat every side.
- Roll each coated ear in the cotija-chili powder mixture, pressing gently so the cheese sticks in an even layer.
- Arrange on a platter and shower with chopped cilantro plus a light dusting of extra chili powder.
- Serve hot with lime wedges on the side for squeezing over the top.
Cook’s Notes
- For extra smoky flavor, soak the husked corn in cold water for 15 minutes before grilling; the moisture helps create more steam and deeper char marks.
- If cotija is unavailable, finely crumbled feta is the closest substitute, though it will be slightly tangier and saltier.
- Swap the plain chili powder for Tajín or a chile-lime seasoning blend for a fruitier, more complex heat with a vibrant color.
- Serve immediately after assembling so the crema stays creamy and the cheese doesn't melt into a greasy puddle.
- Indoor option: char the corn under the broiler 4–6 inches from the heat for 12–15 minutes, turning often until lightly blackened.
